Target: 6 × 4 inches · landscape

Béchamel

30 min · 3 cups sauce

Ingredients

□ 4 tbsp unsalted butter

□ 4 tbsp all-purpose flour

□ 3 cups whole milk

□ 1 small yellow onion, peeled and halved, optional infusion

□ 1 bay leaf, optional infusion

□ 1/2 tsp kosher salt

□ 1/8 tsp white pepper

□ 1/8 tsp freshly grated nutmeg, optional

1. Warm milk until steaming; steep onion and bay for 10 minutes if using, then remove. Set salt, pepper, and optional nutmeg nearby.

2. Melt butter over medium-low without browning. Whisk in flour and cook about 3 minutes until the roux is smooth and pale ivory.

3. Reserve 1/4 cup milk; whisk in the rest gradually. Simmer gently for 8 minutes, stirring often until glossy and free of raw flour taste.

4. Season and add nutmeg if desired. Whisk out lumps, loosen with reserved milk, or simmer 1 to 2 minutes if thin; serve warm.

Cook’s note: Keep the roux pale and the sauce at a gentle simmer to avoid a scorched flavor.